Print

Butternut Squash Curry with Coconut Milk

Warming and comforting, this vegetable curry is loaded with nutrients and comes with a velvety taste from the coconut milk - the perfect fall dish!

Course Soups & Stews
Cuisine vegan, vegetarian
Keyword butternut squash curry, butternut squash curry with coconut milk, vegetable curry
Prep Time 10 minutes
Cook Time 20 minutes
Servings 3
Author Ana Stanciu

Ingredients

  • 1 half medium butternut squash peeled
  • 1/2 cup frozen spinach defrosted
  • 1 small broccoli head cut into florets
  • 1 cup frozen green beans defrosted
  • 1 yellow onion finely diced
  • 2 garlic cloves diced
  • 1 red bell pepper finely diced
  • 1 tbsp red curry paste
  • 1 can diced tomatoes, with their juices (about 1 cup)
  • 1/2 cup coconut cream
  • Pinch cayenne pepper
  • 2 tsp ground turmeric
  • 1/4 tsp salt
  • 1 tbsp coconut oil
  • 1 tbsp ginger freshly grated
  • 1/2 can cooked cannelini beans, drained (about 1/2 cup)
  • 2 tbsp pumpkin seeds lightly toasted
  • 1/2 lime, juice only

Instructions

  1. Cut the butternut squash into cubes.

  2. Heat the coconut oil into a medium soup pan, then add the onion, garlic, bell pepper, butternut squash and broccoli, and cook over medium heat for 5-7 minutes.

  3. Add the curry paste, turmeric and ginger, mix to combine.

  4. Add the green beans, cannelini beans, spinach, diced tomatoes with their juices, coconut cream and bring to boil over medium heat.

  5. Turn the heat to low, then simmer over low heat for 20 minutes.

  6. Season with salt and cayenne.

  7. Divide into serving bowls, garnish with pumpkin seeds, drizzle lime juice, and serve warm.